Parmesan and Pumpkin Pasta

 
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What’s in the pasta?

The main ingredients here are the pumpkin, parmesan, and red pepper flakes. The pumpkin and parmesan keep the sauce creamy like a traditional Alfredo, while the red pepper flakes give the dish just enough heat to remind you that pumpkin puree isn’t only to be used for a Thanksgiving dessert.

 
 
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Enjoy!

Even though this pasta has pumpkin, it can easily be made all year round.

 
 
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Parmesan and Pumpkin Pasta

Servings

4 bowls

Prep Time

5 minutes

Cook Time

15 minutes

Ingredients

  • 6 Tbs. butter

  • 4 cloves garlic, minced

  • 15 oz. can pumpkin puree

  • 1 c. milk

  • 1 c. freshly shaved parmesan

  • 1/2 tsp. black pepper

  • 1 tsp. red pepper flakes

  • 1 lb. pasta of choice (I used fettuccine) cooked to al dente

Instructions

  1. In a large skillet over medium heat, melt your butter. Once it is fully melted, add the minced garlic and cook for a couple minutes until fragrant.

  2. Add the pumpkin, milk, parmesan, black pepper, and red pepper flakes to the skillet and stir until fully incorporated and cheese is melted.

  3. Add the pasta into the skillet and stir until the pasta is fully coated. If pasta sauce is thicker than desired, add some of the pasta water (water reserved from boiling the pasta) 1/4 c. at a time until it thins to a consistency you like.

  4. Serve immediately topped with more shaved parmesan.

 
Recipes, DinnerEmily WeirTampa blogger, Tampa, Fall, Fall flavors, Pumpkin, Pasta, Dinner